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The Gulf region's leading men's luxury lifestyle magazine. For men who understand that the true value of luxury is its foundation in knowledge. Not so much a website, but an indispensable guide to life.

Subscribe to the magazine

The Gulf region's leading men's luxury lifestyle magazine. For men who understand that the true value of luxury is its foundation in knowledge. Not so much a website, but an indispensable guide to life.

Burger & Lobster: the joke that became a restaurant

EDGAR sat down with George Bukhov, the owner of hot new DIFC restaurant Burger & Lobster, and found out more than we bargained for about the tasty crustaceans.

Burger & Lobster started as a joke during a conversation on a London rooftop. “What if we opened a restaurant that just served burgers and lobsters?” The next day we thought, actually, that’s quite a good idea.

Most burgers use the edge of a piece of beef, the trim. But our 280g burgers are made from the central part of the beef – they’re luxury burgers.

We use Australian grain-fed beef, which has a nice amount of marbling that adds flavour. Nothing is added to the meat, absolutely nothing.

We source our lobsters from Nova Scotia in Canada. They live on the bottom of the ocean where it’s only three or four degrees.

It’s so cold that there is no bacteria down there so lobster meat is very clean. It’s high in fat and omega oils and is one of the purest sources of calcium.

Lobsters are very old and can live for decades. They are actually immortal, did you know that? There is no death in their DNA.

Subscribe to the magazine

The Gulf region's leading men's luxury lifestyle magazine. For men who understand that the true value of luxury is its foundation in knowledge. Not so much a website, but an indispensable guide to life.